Thursday, September 23, 2010

20100923 Cauliflower a la Bolognese

(SOURCE: Koken & Genieten)

The dish should look a bit more orangey than in the picture, because I forgot the chopped tomatoes. Oops!

500g potatoes, chopped
salt and pepper
1 cauliflower, chopped
2 big carrots, grated
1 small onion, finely chopped
1 tbsp vegetable oil
400g minced beef
1 tbsp tomato puree
500ml can chopped tomatoes
1/2 vegetable stock block
handful of fresh basil leaves, chopped
100g grated cheese

1. Boil the potatoes in a large pan of boiling water for about 20 minutes. Drain and set aside. Then cook the cauliflower in the pan of boiling water for about 8 to 10 minutes. Drain and set aside.
2. Heat oven to 175 degree C. Heat the oil in a pan over high heat, and brown the meat. Add onions, carrots (leave some grated carrots for garnishing). Stir in the tomato puree, chopped tomatoes, 200ml hot water, and stock block. Bring it to the boil, put the lid on and simmer for about 10 minutes. Season with salt, pepper, and chopped basil leaves.
3. Put the potatoes and cauliflower in a baking dish, and pour over the meat sauce. Cover with grated cheese, and cook in the oven for 15 to 20 minutes. Garnish with grated carrots and chopped basil, and serve.

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